Recipes

Ragout (Beef, Lamb or Veal)

Recipe No. 308 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Beef · Meat

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 308 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Increase meat to 45 pounds carcass or 31 pounds boneless in recipe for stew. Substitute tomatoes and chopped green peppers for carrots, turnips, and peas. Paprika, Worcestershire sauce, bay leaves, and parsley may be used for seasoning.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 308, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.